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Minced Chinese Vegetables and Chicken in Lettuce Cups


Minced Chinese Vegetables and Chicken in Lettuce Cups make the perfect savory, yet light snack or appetizer for any party, or dinner.

Ingredients:

  • 1/4 cup peanut oil
  • 3/4 pound minced or coarsely ground chicken thigh meat
  • 1/2 cup diced canned bamboo shoots, drained
  • 1/2 cup diced canned water chestnuts, drained
  • 1/2 cup canned baby corn cut in 1/2-inch lengths, drained
  • 1/2 cup canned straw mushrooms, drained
  • 1/2 cup diced celery
  • 1/3 cup diced onion
  • 1 cup canned fermented black bean sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 cups steamed short-grained rice
  • 24 butter or iceberg lettuce leaves
  • 1/2 cup toasted pine nuts
  • 1/2 cup thinly sliced green onions

Preparation:

  1. Heat the oil in a wok or non-stick skillet over high heat.
  2. Add the chicken and stir fry until cooked through.
  3. Remove the chicken with a slotted spoon; reserve.
  4. Stir fry the bamboo shoots, water chestnuts, corn, mushrooms, celery and onion in the same wok over high heat about 3 minutes.
  5. Return the chicken to the wok; reduce heat to medium.
  6. Add the black bean sauce, stirring to coat the chicken and vegetables.
  7. Mix the cornstarch with 2 tablespoons water; stir into the chicken mixture.
  8. Simmer about 1 minute or until the sauce thickens.
  9. Mound 2 tablespoons rice on each lettuce leaf; top with about 3 tablespoons of the chicken mixture.
  10. Garnish with 1 teaspoon pine nuts and 1 teaspoon green onions.
  11. Repeat with the remaining ingredients to make 24 lettuce cups.

Servings:

24

Nutritional Information Per Serving:

105 calories; 5g fat; 12mg cholesterol; 780mg sodium; 10.5g carbohydrate; 1g fiber; 5.5g protein. Garnish not included.
Not my favorite recipe.
I might make this again.
I'll definitely make this again.
Can't wait to prepare this for my family.
One of my favorite recipes.

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Average Rating:

4 out of 5 cans

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Number of Ratings: 1

1 Comment

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